Topic: Recipes

As promised, I'm starting a recipe thread, so we can all share our favourite recipes.

The only rule is: if your recipe contains flour, please specify the protein content of the flour you're using, since it varies wildly from country to country and if not stated it would render the recipe useless for everybody else.

“Fear is a strange soil. It grows obedience like corn, which grow in straight lines to make weeding easier. But sometimes it grows the potatoes of defiance, which flourish underground.”

― Terry Pratchett, Small Gods.

I'm gonna start with a very simple but absolutely delicious pasta dish for two.

You need:

250g Egg Tagliatelle

Rind of 2 lemons, grated.

250g milk cream or panna

Small piece of butter

1 spoon of cognac/brandy

Cook the tagliatelle in salted water as you'd normally do. For the sauce: melt butter in a pot, stir in the milk cream and cognac and lemon rind, and cook until the sauce gets the consistency you like. Add salt and pepper, and enjoy!

-- Edited by Tir Airgid on Wednesday 26th of September 2012 12:48:55 PM

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“Fear is a strange soil. It grows obedience like corn, which grow in straight lines to make weeding easier. But sometimes it grows the potatoes of defiance, which flourish underground.”

Ok. Since the cooks are running away (here's looking at you Andrea ), I'll give another silly Tir recipe.

Super simple rice salad

You need

1 gem lettuce, chopped

3 small carrots, grated (the fresher the better)

1 avocado

125g wholegrain rice*

1 tablespoon sunflower oil

4 or 5 black olives chopped in little pieces

*boil in bag works better, if not, whichever you can cook to look "fluffy"

This is very easy and is a great summer meal. Cook the rice in boiling salted water as usual, drain, leave to cool (a spell in the fridge would do). Once it's cool, combine with the avocado, grated carrot, gem lettuce and olives. Season with sunflower oil, salt and pepper to taste. You may want to add half a red pepper, it's also delicious that way.

-- Edited by Tir Airgid on Wednesday 26th of September 2012 12:49:19 PM

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“Fear is a strange soil. It grows obedience like corn, which grow in straight lines to make weeding easier. But sometimes it grows the potatoes of defiance, which flourish underground.”

Ok, I´ll try but I suck at writing recipes in any language so I´m not sure this is right. You must tell me if it´s wrong.

How should I call this in English? "Redonditos de ricota", it´s a pasta thingy, I´m very much italian so I love pasta. The only translation I have is "little spheres of ricotta". Ok, here I go.

700 grams of ricotta cheese

300/400 grams of spinach

120 grams coarsely grated Parmesan cheese

Butter 120 g

1 egg (or 2 if small)

salt and pepper

zest of half a lemon

2 to 4 tablespoons of flour (this depends on the remaining liquid in the spinach or ricotta)

- Steamed boil the spinach and remove all the water and chop it very well

- remove all the water from the ricotta cheese and mix with the parmesan, eggs, lemon zest, salt and pepper.

- Then the spinach.

- Mix, mix mix not with machines please.

- Add tablespoons of flour until you can make small balls with the dough (the size of a walnut, kinda, could be smaller). The dough should be quite moist (what an awful word: moist). When the little spheres are ready you can exert gentle pressure with a finger as a denting (just to cook faster the interior)

- While you do all these things you put water to boil.

- When water boils throw the ricotta spheres in it and between 15 and 20 seconds will be ready.

If you want a tomato sauce it should be very natural and light. Or you can use cream with ciboullete or butter with sage.

And that´s that. Delicious. AND DON´T FORGET THE LEMON ZEST!

I hope it makes sense.

SORRY! I FORGOT THE BUTTER!!! must be melted and mixed with ricotta,parmesano etc

Oh, and you could use arugula (?) or watercress instead of spinach.

-- Edited by andrea on Thursday 27th of September 2012 11:45:02 AM

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Messi has been and will always be one of my favorite players. It broke my heart a little bit that he didn't win today. Messi is awesome in every way. But Sean Penn still sucks all the dicks. Atat.

Ok, here's a spinach pie recipe I'm crazy about. The original recipe is at this link, I will just change/add a few things.

Ingredients (these are all relative, I never really measure them):

about 1000 grams spinach, washed, dried and chopped (you can substitute frozen, thawed well)olive oil, melted butter is optional1 small onion (you can substitute this for green onions, or use both)garlic, I used about 7 small cloves.mushrooms, only a few.fresh dill (I only use it sometimes)a bit of nutmeg (optional) and a bit of basil. lemon zest (also optional)Salt and freshly ground black pepper to tastecheese, of any kind, as much as you want (I had about 600 gr of fresh goat cheese). Just make sure it's not *too* salty.sour cream (optional) 4 eggs, lightly beatenpastry sheets (the "thin" kind, I had 12 which were used for 4 long rolls)a few spoons of semolina, in case the filling contains too much liquid.

Preparation:Wash and drain the chopped spinach very well. If using frozen spinach, thaw completely and squeeze out excess water. Spinach should be dry. You can also leave the strains and chop them as well, if the spinach is "young".

Heat the olive oil in a deep saute pan or large dutch oven. Saute the onions and garlic until tender, then add the mushrooms. After a few minutes add the spinach, basil, dill etc and cook until the spinach is wilted and heated through. You can squeeze a bit of lemon zest on top of it and mix. Add the nutmeg and season with salt and pepper. Don't overcook it, and If you see too much liquid just add semolina and leave it for a few minutes until the composition thickens.

Remove from heat and set the spinach aside to cool. When it's cool you can add on top of that whatever type of cheese you like best, (dry/old cheese is better, as it doesn't leave too much water and it's more easily to scrape), 3 eggs, a bit of sour cream if you like. This can be done in a different mixing bowl if your pan is too small, but it saves trouble to simply use a bigger melting pot from the beginning and add the eggs and cheese in that, and mix it there. (with a spoon, it doesn't need to be blended).

Then take the pastry sheets, three at a time like you would do with a few sheets of paper and lightly grease the one at the top with a bit of oil or melted butter. Then add the spinach mixture, a few large spoons, and spread it - but be careful to leave a little space at the edges, because you're going to roll the sheet, as tightly as you can. Place the rolls vertically in your rectangular pan (I use parchment paper for baking). On top of them pour and spread a light mixture made from 1 beaten egg and scraped yellow cheese.

Bake in a preheated 350 degree oven until the top turns a deep golden brown. (It says 350 degree in the recipe but every oven is different, so bake it as you would normally bake any other pie. It's better to be careful than burn it.) Try it with a toothpick and when the toothpick comes out clean, your pie is ready. Bon appetit!

Simple fruit bowl or fruit salad, if you need a dish to pass for 10-20:1 seedless watermelon, small-medium size, cut in half and use a melon baller to make the melon balls1 cantaloupe, cut in half, melon ball that too, after you scoop out seeds and pulp1 honeydew melon, cut in half, same as cantaloupe

1 fresh pineapple, chopped into cubes or cube sized1 can of mandarin oranges or fresh if you can find them, dump out the juice1 lb of dark, sweet cherries - I use fresh, frozen do not work well1 lb of blueberries, again fresh not frozen1 lb of strawberries, again fresh not frozen and cut in half with tops off2 medium sized apples chopped into bite sized pieces, I leave the skin on, you can peel if desired1 lb green grapes cut in half2 medium sized peaches and/or pairs, chopped in bite sized pieces, again, I leave the skins on

This will make 2 large mixing bowls of fruit. I pour about a cup of water over top and sprinkle sugar or Splenda and stir it all together. Cover with Saran Wrap or Reynold's Wrap and put in fridge for 6-12 hours. Open and stir again. The refrigeration really makes the taste of the fruit pop. Bring a large spoon to scoop onto plates. Enjoy.

-- Edited by Lyanna Stark on Thursday 11th of October 2012 04:10:25 PM

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Rhaegar, despite wounding Robert, was struck down with a massive blow from Robert's warhammer, which scattered the rubies encrusted in Rhaegar's armor under the water. Rhaegar died with Lyanna Stark's name on his lips.

Buy as many hot peppers as you think might fill a jar of your choosing. Cut them in thin, round pieces and mix them in a bowl with salt, savory and garlic (also cut). You can add a bit of sugar if you like, but not too much. This should be on the salty side. Fill a jar with that up to the top and pour olive oil until it's enough to reach the top of the jar as well. Keep the jar(s) some place cool. It lasts a long time and can be served immediately. It's addictive for me, I eat this with just about anything.

Yep, Andrea. The skin on the outside (rind) is white with green tint. Cut open and scoop out guts. The top of the guts are white, I don't eat that part. I do the melon baller on the green fruit underneath.

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Rhaegar, despite wounding Robert, was struck down with a massive blow from Robert's warhammer, which scattered the rubies encrusted in Rhaegar's armor under the water. Rhaegar died with Lyanna Stark's name on his lips.

In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

-- Edited by Cary Storm on Friday 5th of October 2012 04:14:41 PM

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"There's no cure for being a cunt." Bronn"King Stannis is my god." Davos"Who the fuck is Jon Snow?" Locke

We have tried a few recipes from "A Feast Of Ice And Fire", the gf is a wizard in the kitchen though she needs to be in the mood to try something fancy. She is a pescitarian so the foods from the Iron Islands seem to favor her, now I await for the lemoncakes she promised me for thanksgiving!

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"Robert was never the same after he put on that crown. Some men are like swords, made for fighting. Hang them up and they go to rust.” -DN

PREHEAT OVER 425 F. Add caulif florets and onion w the oil, salt and pepper on a baking sheet. Cut off tops of garlic and place on foil square. Drizzel with olive oil. Close foil around garlic. Bake the foil garlic and cauli/onion baking sheet in oven for 30 to 45 minutes, stirring the cauli occasionally until cauli and onion are browned and garlic feels soft.

While garlic is warm, squeeze garlic pulp from each clove into a food processor. Add cauli mixture and 1 tsp of worcestershire sauce. Puree until smooth. Season with more salt and pepper if desired.

Rhaegar, despite wounding Robert, was struck down with a massive blow from Robert's warhammer, which scattered the rubies encrusted in Rhaegar's armor under the water. Rhaegar died with Lyanna Stark's name on his lips.

But warning! this one is a bitch to eat in public, messy and sticky. Take a grapefruit, slice it in half like when you when you're making juice. Part those little triangles with the edge of a knife so you could eat it with a spoon. Put some sugar/honey, brandy (or a sweet drink), a bit of cinnamon or anything else you fancy, really, and put that baby in the oven until the sugar melts and the grapefruit turns soft. Then you can eat, with a spoon or - like I do, because I'm a piglet - just grab it with your hands (careful, it's very hot) and you can turn it inside out and just bite the pulp.

But warning! this one is a bitch to eat in public, messy and sticky. Take a grapefruit, slice it in half like when you when you're making juice. Part those little triangles with the edge of a knife so you could eat it with a spoon. Put some sugar/honey, brandy (or a sweet drink), a bit of cinnamon or anything else you fancy, really, and put that baby in the oven until the sugar melts and the grapefruit turns soft. Then you can eat, with a spoon or - like I do, because I'm a piglet - just grab it with your hands (careful, it's very hot) and you can turn it inside out and just bite the pulp.

-- Edited by Macha on Monday 26th of November 2012 11:59:26 AM

That sounds so delish! Can't wait to get my hands on some grapefruits... they don't know what's coming to them.

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“Fear is a strange soil. It grows obedience like corn, which grow in straight lines to make weeding easier. But sometimes it grows the potatoes of defiance, which flourish underground.”

Glazedpowdered sugar 1 cupLemon juice 2 spoons (maybe less than that)This you just mix and that´s that

Dough

- Form a crown on the counter with the flour .- sprinkle the edges with salt and in the center place sugar, malt extract, eggs, yeast, orange blossom water and milk, mix the ingredients with your hands and then knead for 20 minutes- After this time add the butter, not too cold not too creamy, continue . kneading until the dough is smooth and homogeneous. This is a mess but it´s the best way to make this bread.- Spread the dough a bit then sprinkle with sugared almonds, almonds, walnuts, casher nut, hazelnuts, figs (in small pieces or half fig), raisins, and those horrible candied oranges if you like that. All these things must be coarsely chopped.- Knead again to integrate all those things into the dough.- Let stand in a warm place for about 2 hours maybe more. should grow twice the original size- After standing time, degas the dough, place on a floured bowl and cover with plastic wrap, then let stand in the refrigerator for 8 hours.- Bake the loaves in preheated oven at 170 ° C. -. - Bathe the loaves with the icing when they cool down- I don´t know how are the bread molds that you use I use this bread molds. it´s like waxed paper??? Something like that. I use the molds for 500 gr cause it´s easy to bake.

Ask away, I know it´s a mess

I have to write the recipe por sugared almonds.

-- Edited by andrea on Monday 26th of November 2012 07:00:15 PM

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Messi has been and will always be one of my favorite players. It broke my heart a little bit that he didn't win today. Messi is awesome in every way. But Sean Penn still sucks all the dicks. Atat.

Does anyone else eat peas like this? I could die eating these, and I don't even like peas in general.

I'll copy the text, because I'm lazy.

This recipe is sort of like an English pea version of edamame, that you grill. Okay, yeah it’s a stretch, but you eat them like edamame. You take fresh English peas, toss them with olive oil and salt, and then grill them until they are lightly charred on the outside and steamy soft on the inside. Then when you eat them, you scrape up some of that smokey, charred, salty flavor, while the peas pop into your mouth. If you want to add to this symphony of flavors, you can sprinkle some balsamic and chopped mint on the peas before eating.

Grilled English Peas Recipe

Prep time:10 minutes

Cook time:5 minutes

Look for young, fresh peas to grill. If the peas are too old, they will take too long to cook on the grill.

Ingredients

Fresh English or shell peas, in their pods

Olive oil

Kosher salt

Balsamic vinegar (optional)

A few fresh mint leaves, thinly sliced (optional)

Method

1 Prepare your grill for high, direct heat.

2 Place a handful of peas into a bowl and drizzle olive oil over them. Sprinkle generously with kosher salt. Toss to coat with oil and salt.

3 Place peas on hot grill, arranged in a way so that they don't fall through the grill grates. Grill a few minutes on each side, so that the peas are well charred, and sufficiently cooked so that the peas are tender inside.

4 Remove to a bowl and drizzle with a little balsamic and toss with a little mint if you want.

Eat like edamame. Plop the pod in your mouth and scrape against the salty, charred surface of the pod to extract the peas. Discard the empty pods.

This is enough for one thick crust pizza or two thin crust pizzas. I make a double batch and freeze half to keep on hand. You can freeze dough for three months. Sorry I don't know the mg offhand, so I'm using ml. Maybe I'll add mg later.

I use my mixer with dough hooks. Add wet ingredients, then yeast, then dry ingredients. Mix on low till a dough has formed. You want it to be just dry enough that it doesn't stick to your fingers. Once you've added enough water or flour to get the consistency right, mix on highest setting for four minutes. Remove the dough hooks, cover and let rest for 75 minutes.

Punch down the dough and turn it out onto a floured work surface. Flatten the dough into a disk and repeatedly fold the edges inward and press into a flattened disk. Cover with a damp towel and let rest for 30 minutes. Now you're ready to roll out your dough and make pizza!

Calzone is a horror for me because why fold that pretty dough together with all the topping inside. Still, it's better than people who eat their pizzas like sandwiches. I am a pizza whore but that is where I draw the line.